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Herb-Crusted Standing Rib Roast

Slow-roasting the meat at a low temperature allows it to cook evenly to medium-rare. Letting it come to room temperature before baking is also key.

  • prep: 20 mins
    total time: 2 hours 15 mins
  • servings: 10

Ingredients

  • 1 standing beef rib roast, ribs frenched, fat trimmed to 1/4 inch, and tied at 1-inch intervals (5 1/2 to 6 pounds)
  • 1 1/4 teaspoons fennel seed
  • 2 teaspoons fresh thyme leaves
  • 1 tablespoon plus 1 teaspoon coarsely chopped fresh rosemary leaves
  • Coarse salt and ground pepper
  • 2 heads garlic

Cook's Note

Ask your butcher to french the bones and tie the beef for you -- it makes for a pretty platter.

Directions

  1. Step 1

    Let beef sit at room temperature 1 hour. Preheat oven to 275 degrees, with rack in lower third. In a spice grinder, combine fennel seed, thyme, and rosemary and process into a powder. Pat beef dry with paper towels and season with salt and pepper. Place a large broilerproof roasting pan across two burners and heat over medium-high. Add beef, fat side down, and brown on all sides, about 10 minutes total. Transfer beef to a rimmed baking sheet. Tilt pan and use paper towels to wipe any burned bits from bottom but leave drippings. When beef is cool enough to handle, sprinkle all over with herb mixture.

  2. Step 2

    With a serrated knife, cut garlic heads in half crosswise. Arrange garlic halves in middle of pan; prop beef on top. Roast until garlic is tender and beef is medium-rare (an instant-read thermometer inserted in thickest part of roast should read 125 degrees), 1 3/4 to 2 hours. Transfer roast and garlic to a cutting board and tent loosely with foil; let rest 30 minutes.

  3. Step 3

    To carve, separate the meat from the bones by sliding a knife between the ribs and the meat and cutting downward, following curve of bones. Then cut the ribs apart.

  4. Step 4

    To serve, slice meat against the grain. Arrange on a serving platter with ribs and garlic.

Source
Everyday Food, December 2010

Reviews (2)

  • 17 Feb, 2012

    Yummy!! I made it at home exactly what is above, and the dish is delightful, I also made it for my friends and they loved it, too.. Thanks for sharing.. Try these sites www.gourmandia.com and www.everythinglemon.com for more fantastic recipes.

  • 17 Feb, 2012

    Yummy!! I made it at home exactly what is above, and the dish is delightful, I also made it for my friends and they loved it, too.. Thanks for sharing.. Try these sites www.gourmandia.com and www.everythinglemon.com for more fantastic recipes.